Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1/2 sea scallops
- 2 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
- 3/4 cup panko bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- 3/4 cup butter
- 1 1/2 tablespoons minced garlic
- 2 tablespoon finely shredded imported Romano or parmesan cheese
Description
"Easy, Quick, And Delicious. Serves 6 To 8 As An Appetizer, Or 4 As A Main Course Over Buttered Angel-hair Pasta."
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